Chilli con carne soup

Chilli con carne soup

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Ready in around 1 hour 30 mins, inc simmering time

Easy

Serves 6
This is a soupy version of a classic chilli - kept mellow so children can enjoy it too

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal252
  • fat12g
  • saturates5g
  • carbs14g
  • sugars1g
  • fibre4g
  • protein24g
  • salt1.29g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tbsp vegetable oil
  • 500g lean minced beef
    Beef

    Beef

    bee-f

    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 410g can pinto or red kidney bean, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 400g cans chopped plum tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 700ml/1¼ pints hot chicken stock
  • large pinch of crushed dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 squares of dark chocolate (try Lindt 85%)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • fresh coriander or parsley leaves and some grated gruyère, to serve

Method

  1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.

  2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)

  3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
laurenwilson
26th Feb, 2009
I made this with quorn and it was a bit tastless to begin with but I added marmite, smoked paprika and another stock cube. It was delicious and tasted even better the next day will make again
oollah
8th Feb, 2009
5.05
Delicious!
hollywag
4th Nov, 2008
Abosolutely delicious..perfect for this chilly weather!
paulafowlis
6th Sep, 2008
5.05
GREAT EASY SATISFYING SOUP
stesar
11th Jan, 2008
5.05
I added a tin of mixed beans to the soup, it was lovely.
stesar
11th Jan, 2008
5.05
I added a tin of mixed beans to the soup, it was lovely.
stesar
11th Jan, 2008
5.05
I added a tin of mixed beans to the soup, it was lovely.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?